MELT IN YOUR MOUTH BEEF TENDERLOIN
3 pound beef tenderloin roast
1/2 cup soy sauce
1/4 cup Worcestershire sauce
2 cloves garlic, minced
1 bunch green onions, sliced thin
4-5 mushrooms, sliced thin
1/2 cup melted butter
- Preheat oven to 350˚.
- Sprinkle garlic on the bottom of a shallow, glass baking dish and then layer the green onions and mushrooms.
- Place roast on top. (Be sure NOT to salt the meat! You will get plenty of salt from the sauce.
- Whisk together the soy sauce, Worcestershire sauce and butter. Pour over the roast.
- Bake in preheated oven for 10 minutes.
- Turn roast over and continue cooking 45 minutes or until roast reaches 140 degrees.
- Baste every 10-15 minutes for even flavor distribution.
- Let rest 10-15 minutes covered by foil before slicing.
HORSERADISH POTATOES
4 pounds Golden Yukon potatoes, cut into 1 inch pieces
1 cup half and half
1 cup butter, softened
1/3 cup cream horseradish
1 egg
2 + 1/2 teaspoons sea salt
1/2 teaspoon white pepper
- Preheat oven to 350˚.
- Spray a 2 quart baking dish with PURE.
- In a large pot combine potatoes and enough salted water to cover. Bring to a boil and cook until tender.
- Drain potatoes.
- In a large mixing bowl combine the potatoes, 6 tablespoons of softened butter, half & half and, white pepper and 1/4 teaspoon sea salt.
- Beat on medium speed until largest off chunks are smooth.
- Add egg and horseradish mixing until smooth.
- Spread into baking dish.
- Melt remaining butter and drizzle over potatoes.
- Bake 25 minutes or until heated through.
- Increase oven temp to broil for few minutes to brown the top.
HOMESTYLE GREEN BEAN CASSEROLE
1 1/4 pounds fresh green beans; cleaned, trimmed and blanched
1 cup fresh toasted bread crumbs (I use garlic flavored croutons run through the food processor)
3 tablespoons Wondra
3 + 1 tablespoons butter
1 1/2 cups whole milk
1/4 teaspoon white pepper
3 cloves garlic, minced
1 package Hidden Valley Ranch mix
1 large bunch green onions, sliced
1 1/2 cups mushrooms, sliced
- Preheat oven to 350˚.
- In a small saucepan melt 3 tablespoons butter.
- Whisk in flour until golden.
- Add milk gradually while stirring constantly. Bring to a boil. Reduce heat and continue to stir constantly until thickened.
- Stir in dressing mix and pepper. Set aside.
- In a small skillet melt 1 tablespoon butter. When sizzling add garlic, stirring until fragrant. Add onions and mushrooms.
- Combine green beans with half of the garlic onion mixture.
- Fold in white sauce to the green beans.
- Pour into your prepared baking dish.
- Combine bread crumbs with the remaining half of the garlic onion mixture and sprinkle over the casserole.
- Bake uncovered 30 minutes.
HERB BUTTER
1/2 cup butter, softened
1 tablespoon minced fresh chives
1 tablespoon minced fresh parsley
1/2 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon white pepper
dash cayenne pepper
- With an electric mixer blend together until well blended.
- Form into shape and chill until firm. (I use an old Tupperware butter tray lined with plastic wrap)
- Transfer to your decorative tray and serve.
Using Russets or Idaho potatoes is critical to the success of this recipe. Without wheat flour which adds the stretchy gluten to hold the gnocchi together, starchy potatoes provide virtually the same structure you need. Baking the potatoes gives you not only stronger flavor, but also they do not absorb moisture that happens when you boil them. For that same reason baked potatoes versus boiled also require less flour which makes for a lighter fluffy gnocchi. Wheat flour has been substituted with a combination of rice flour and sweet rice flour making the Gnocchi almost gluten-free. Sweet rice flour is made from glutinous short grain rice.
Good Friday is a Christian holiday commemorating the crucifixion of Jesus Christ and his death at Calvary and is observed during Holy Week on the Friday preceding Easter Sunday. It may coincide with the Jewish observance of Passover. It is also known as Holy Friday, Great Friday, Black Friday or Easter Friday.